Here’s What to Cook Every Night This Week (February 10 – 16)

Produce
5 lemons
1 medium potato
15 garlic cloves
3 sweet onions
1 serrano chile
2 heads endive
2 large bunches flat-leaf parsley
1 bunch scallions
1 bunch basil
2 bunches thyme
1 large bunch Lacinato kale
1 bunch cilantro
2 sprigs rosemary
1 bunch dill

Meat
Two 10- to 12-ounce boneless sirloin or New York strip steaks, 1 to 1½ inches thick
4 small or 2 large lobster tails
4 chicken or duck legs (about 2 pounds)

Dairy
5 sticks unsalted butter
12 ounces shredded white cheddar cheese
8 ounces burrata cheese
6 ounces grated Parmesan cheese, plus more for serving
20 ounces whole milk
4 ounces heavy cream
4 ounces shredded Monterey Jack cheese
Plain yogurt, for serving

Grains
1 pound dry, bite-size pasta, like elbow macaroni or small shells
4 ounces arborio rice

Canned and Packaged Goods
½ pound store-bought pizza dough
3 ounces pesto
One 28-ounce can chickpeas
4 anchovies
16 sheets frozen phyllo dough
20 ounces seafood or chicken broth
2 ounces white wine
12 ounces golden lentils
64 ounces vegetable broth

Pantry Ingredients: harissa paste, kosher salt, freshly ground black pepper, extra-virgin olive oil, everything bagel spice blend, smoked paprika, Dijon mustard, all-purpose flour, ground coriander, ground cumin, ground allspice, whole-grain mustard

Believe it or not, this stunning steak cooks to juicy splendor in 20 minutes flat. The parsley side salad will make you wonder why you never let the underrated herb take the spotlight before, and don’t even get me started on the spicy compound butter. Go ahead and make a second batch—trust me.

There are many routes to the heart, but the shortest to mine is lined with spuds and cheese. This seven-ingredient pie is loaded with pesto, white cheddar cheese, paper-thin sliced potatoes and creamy burrata. Pair it with a bottle of chardonnay and that’s amore.

Whether you add grilled chicken to this hearty salad or not, it’ll certainly set the mood with its easy-to-follow instructions and light-yet-comforting nature. If you make the Caesar-like dressing and chickpeas ahead, all you’ll have to do before dinner is assemble. Ta-da.

What’ll it be: a bouquet of phyllo dough rosettes or long-stem roses? There’s only one right answer, if you ask me. The toppers are brushed with butter and sprinkled with Parmesan cheese, so they get crispy on the top but stay soft and doughy in the center. Think of the pasta as a tasty bonus.

What says “I love you” like tender, succulent lobster? (Hint: nothing.) The risotto is teeming with salty grated Parm and fresh lemon juice, stellar foils for rich, herbaceous thyme butter. Might I suggest pairing it with steak or lamb to create an elegant surf-and-turf masterpiece?

Lentil soup isn’t the prettiest variety in the book, but it’s chock-full of plant-based protein and fiber. Plus, this version uses heirloom lentils that hold their shape for a minimally gloppy texture and pretty garnishes (like yogurt, cilantro and smoked paprika) to make it easier on the eyes.

“Confit” usually refers to cooking a food in fat or oil at a low temp for a long period of time. Here, duck legs sit in garlic-herb butter and oil overnight, then roast for three hours until the skin turns shatteringly crisp. If you can’t find duck legs, chicken pieces will do (they’ll be just as impressive, I promise).